In winter, use it to make dumplings, sweet and tender, 1 yuan a catty, better than leek and cabbage filling

In the north of our country, three meals a day are inseparable from noodles throughout the year, just as southerners cannot do without rice, except for the most classic steamed buns, flatbread, dumplings, and buns are also noodles we often eat. My mother is really bad at cooking, but when it comes to making all kinds of noodles, it is the best for all relatives and friends and even the whole village, especially the dumplings made with thin skins and big fillings. All of them are big bellies, full of juice after a bite. The most coincidental thing about

is that our family of four likes to eat dumplings, so our family can’t beat it and make dumplings at least once a week. Excluding the leek stuffing and cabbage stuffing that I usually eat the most, in autumn, my family likes to make dumpling stuffing with tender pumpkins that are ripe in the season. Pumpkins are ripe for the market at this time. The quantity is large and the price is cheap, only 1 yuan per catty. Dumplings are made into dumplings. The filling is sweet and tender. It has a unique flavor. It tastes much better than the leek and cabbage fillings. Let’s take a look at the recipe of pumpkin dumplings.

[Pumpkin dumplings]

Ingredients needed: pumpkin, green onions, pork, pepper powder, soy sauce, sesame oil, salt, cooking oil, flour, water

Step 1: Peel the pumpkin and remove the flesh and seeds, and wash them in clean water. Then cut into thin slices, then cut into filaments, and finally chop.

Step 2: Chop the pork into mince, chop the green onion, put the minced pork and green onion in a large bowl, pour in appropriate amount of pepper powder and soy sauce, stir evenly and marinate for a while.

Step 3: Pour the marinated meat into the pumpkin, pour in the appropriate amount of salt, sesame oil, and cooking oil, and stir evenly into dumpling filling.

Step 4: Prepare a clean basin, pour in an appropriate amount of flour and water, stir into a flocculent dough, and then knead the dough into a strip.

Step 5: Cut the long strips into similar sizes and roll them into a round dumpling wrapper. Put an appropriate amount of stuffing in the middle of the wrapper and knead it to make a dumpling.

Step 6: Add cold water to the pot, bring the dumplings to a boil, put the dumplings in, cover the lid and boil again, remove the lid, continue cooking until the dumplings are bulging, you can remove the water and put them on a plate.